B C

B C

Posted on 05/18/2010


Photo taken on May  8, 2010


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Keywords

fat
goodness
meaty
GRILLING
GRILL
RIBS
HOT RODS
ribeye
GRILLIN
BEEF RIBS
HOT LINKS
PORK RIBS
MEAT
TriTip
RIB TIBS
SHORT RIBS
tastyQ
TENDER
hickory
SMOKE
fire
beer
rub
flame
heat
seasoning
sauce
messy
juicy
steak
taste
BBQ
t-bone
Barbecue
SMOKER
real men
porterhouse
man food


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59 visits

Mothers Day Smoke out

Mothers Day Smoke out
Removing the membrane covering the bony side of ribs. I do this with beef and pork. Now some folks say leave it on because it holds in the moisture to help make the meat real tender when cooking low and slow. I will try it. Any comments welcome.

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